Succulent Grilled Baby Back Ribs with Homemade Spice Rub

1. Brine Preparation

In a large stockpot or container, dissolve the table salt (or kosher salt) and granulated sugar in 4 quarts of cold water to create the brine. Submerge the ribs in the brine, ensuring they are fully covered, and refrigerate for 1 hour to season thoroughly. Remove the ribs from the brine and pat them dry with paper towels.

2. Spice Rub

In a small bowl, mix together 1 tablespoon sweet paprika, chili powder, ground cumin, dark brown sugar, table salt (or kosher salt), dried oregano, ground black pepper, ground white pepper, and cayenne pepper to form the spice rub.

3. Ribs Marination

Apply 1 tablespoon of the prepared spice rub to each side of the rib racks. Refrigerate the seasoned ribs for 30 minutes to allow the flavors to penetrate.

4. Grilling the Ribs

Preheat the gas grill by setting all burners to high. Place soaked wood chips in a disposable aluminum pan or a homemade container on the burner that will remain on. Close the grill lid and wait until the chips produce heavy smoke, which should take about 20 minutes. If the chips catch fire, douse the flames with water from a squirt bottle. Clean the grill grate with a wire brush and turn off the burner(s) not holding the wood chips. Position the ribs on the cooler side of the grill and cover. Maintain the grill temperature around 275 degrees Fahrenheit. Cook the ribs for 4 hours, or until the meat pulls away easily from the bone. Throughout the cooking process, flip the rib racks, alternate their positions, and rotate them 180 degrees every 30 minutes to ensure even cooking. Once done, transfer the ribs to a cutting board, slice between the bones to separate them, and serve.